Crab and Shrimp Quiche

When I was growing up, quiche was always a special treat for the family…reserved for showers and special gatherings. A French cuisine comprised of eggs and milk and baked to create a custard texture around whatever ingredient that your heart desires. It’s so versatile!! My mom developed a simple ham and cheese recipe that only involved two eggs. Yes, only 2 eggs!!! How can that be?!?!? (Yes, I realize this picture showcases more than two but hey, I needed props :)) When I think quiche, I think multiple eggs, just like the picture…certainly more than just two! My mom’s secret weapon was heavy whipping cream. This creates a satiny texture unlike no other and it allows your fixin’s to totally shine through! So over the years, using my mom’s basic foundation, I’ve created a Crab & Shrimp version (hubby’s favorite) that he does cartwheels over. Therefore, it’s no longer just for special occasions anymore. It’s whenever he craves this delightful seafood pie!!

Roll out one refrigerated pie dough and lay it over a deep pie dish. You could also make your own but who has time for that!! Not me! Then crimp your edges however you like. Add ¾ cup of swiss cheese in the bottom of the pie shell. Then layer it with half of the red pepper and half of the green onions. Carefully combine (lumps to remain intact…this is so vital guys!) crab and shrimp with 1 tsp. of Old Bay and 3 dashes of hot sauce then place on top of cheese. Top with remaining red pepper, green onions and then 1 cup of Swiss. Beat 2 eggs, then add ¾ cup of heavy whipping cream and mix. Pour custard mixture over pie and bake at 375 degrees for about 45 minutes or until completely set. Say Grace and enjoy!

We ate a lot of quiche growing up – it was an economical way for my mom to get dinner on the table and ours were always full of leftover odds and ends. Sometimes my mom got a little too creative and we’d end up with some weird fillings 🙂 Love the flavors you used in yours and the store bought pie crust… yes! Love that shortcut 🙂

This does not look very thick. I’m wanting to make it in a 10″ x 2″ deep tart pan. I don’t want my crust to be 2″ deep with 1″ of filling in it…any recommendations? Could I add another egg and more heavy cream and maybe some extra cheese? Also, are you saying to put raw shrimp in this? Thank you for your help!

Hi There! It’s actually the proper proportion as it completely fills a frozen deep pie crust. Let me know how it turns out for you. The pictures show an extra deep pie dish so just go with the frozen one.

I don’t think maybe I worded that right. I’m not using a frozen crust. I’m using a home made crust that I’ putting in a 10″ tart pan that is 2″ deep. In the picture, it looks like the filling is only about an inch deep. I don’t want to have 1″ filling in a 2″ deep crust. So I’m afraid that the filling won’t be deep enough. I want the filling to be 2″ deep. Does that make sense?